Yesterday, I accidentally flipped through the circle of friends and found that my sister was making wind-blown ribs [teeth] only to find that the season for making bacon has come, the price of pork in the vegetable market has continued to rise, and the ribs have risen from fifteen pounds in the first period of time to twenty-four pounds now.
If you make bacon, two knives and hooves are the best part, to make sausages, it must be sandwich meat, most of the lean meat is a small part of the fat meat to make sausages, a bite of oil, but not greasy, think of all drooling [tears] and the first few years of popular wind blowing ribs, but also occupy a place in Sichuan pickled dishes, buy local pork, fine with high liquor
Usually I used to use Black Hongxi to pickle, because these two varieties of wine are fragrant and not spicy, and the ribs made of the ribs do not have a trace of fishy taste, of course, they have to be pickled with spices such as star anise cinnamon, put on the balcony for a few days, and blown on the balcony for seven or eight days to get off the pot. Used to make appetizers for hospitality. Add a plate of peanut rice, which can better reflect the sincerity of hospitality than the next restaurant.
I don't know if the Sichuan wanderers in other places are more suspicious of the kimchi in their hometown or the cured meat in their hometown? [Cute] [Cute] [Cute]